Description
This Cheesy Scalloped Potatoes recipe features tender, thinly sliced Yukon Gold or Russet potatoes layered in a rich, creamy cheddar cheese sauce with caramelized onions and a hint of mustard and cayenne. Baked to golden perfection, this comforting dish makes a perfect side for any meal and serves 8.
Ingredients
Scale
Potatoes
- 2.5 lbs. Yukon Gold or Russet Potatoes (about 6 medium), peeled and sliced into 1/8-inch thick rounds
Cheese Sauce
- 6 tablespoons butter, separated
- 1 tablespoon olive oil
- 1 large yellow onion
- 1/2 teaspoon dried thyme
- 2 cloves garlic, minced
- 4 tablespoons flour
- 3 cups milk
- 3 1/2 cups shredded orange cheddar cheese, divided
- 2 tablespoons cream cheese, softened
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch cayenne pepper
Instructions
- Prepare Ingredients: Preheat your oven to 350°F (175°C). While the onions caramelize, measure and prepare all ingredients so everything is ready when you need it.
- Caramelize Onions: Slice the onion into 1/4-inch strings. Melt 2 tablespoons butter with olive oil in a large skillet over medium-low heat. Add the sliced onions and dried thyme. Cook for about 30 minutes, stirring often until the onions become golden brown and caramelized. Set aside when done.
- Make Roux: Turn the skillet heat to medium. Melt the remaining 4 tablespoons of butter, then add the minced garlic. Cook for 1 minute, stirring and scraping up browned bits. Add the flour and whisk continuously for about 1 minute until the raw flour smell dissipates.
- Add Milk: Slowly pour in the milk while whisking constantly to avoid lumps, creating a smooth, thick sauce. Bring it gently to a boil, then remove the skillet from heat.
- Season Sauce: Stir in mustard powder, salt, pepper, and a pinch of cayenne pepper to enhance the flavor of the sauce.
- Add Cheese & Cream Cheese: Let the sauce cool slightly. Reserve 1 heaping cup of shredded cheddar cheese for topping. Gradually add the remaining cheese to the sauce, stirring until melted. Mix in the softened cream cheese and then fold in the caramelized onions.
- Slice Potatoes: While the sauce cools, peel, rinse, and pat the potatoes dry. Slice them thinly to about 1/8-inch thickness to ensure even cooking.
- Layer Potatoes and Sauce: Lightly grease a 9×13-inch baking dish. Layer half the sliced potatoes on the bottom, then pour half the cheese sauce over them. Repeat the layering with the remaining potatoes and sauce. Sprinkle the reserved cheddar cheese evenly on top.
- Bake: Cover the baking dish with foil and bake for 45 minutes. Then remove the foil and continue baking for an additional 40 minutes until the potatoes are fork-tender and the top is golden and bubbly.
- Broil and Rest: Optionally, broil the dish at 400°F for a few minutes to brown the top, keeping a close eye to prevent burning. Allow the scalloped potatoes to rest for 5-10 minutes before garnishing with fresh parsley and serving.
Notes
- Use Yukon Gold potatoes for a creamier texture or Russets for a fluffier bite.
- Caramelizing onions slowly develops a deep, sweet flavor—don’t rush this step.
- Make sure to slice potatoes evenly to ensure uniform cooking.
- Broiling is optional but gives an appealing golden crust on top.
- Letting the dish rest before serving helps the sauce thicken and the layers set.
